Announcements

Being a cocktail historian and enthusiast, I am intrigued by the mystery surrounding the classic "Mai Tai" tropical cocktail. So after some digging and researching, I decided to share with all of you the myths and facts related to this truly one-of-a-kind elixir that has been around for a long time and enjoyed at every corner of the globe. Here is my attempt to clarify the facts.

The countdown to #WorldWhiskyDay is upon us. World Whisky Day invites everyone to try a dram and celebrate the “water of life” on May 21st. World Whisky day celebrates all types of whisky/whiskey from anywhere in the world. World Whisky Day is all about making whisky fun and enjoyable. You can drink it however you want (ice, water, mixer – whatever works for you). A splash of water with your bourbon really brings out the unique aroma and flavor.

As a follow-up to last week's blog post, here is a fun discussion on personality traits related to the way drinkers hold their class. Again, for purposes of novelty, not exact science, but in my many years of servicing the drinking public, I have caught on to a few things. Much of this information was being tabled for my new book, but I thought all of you would have fun going through the list diagnosing your friends and self-analysis...As always, enjoy!!!

The development of “De la Tierre” Canadian Maple Tequila didn’t happen overnight, but was an instant success. My good friend Wayne Rezunyk and his friend Troy put their heads together one day and came up with the concept. After a little research and tasting, of course, they realized that they stumbled onto something special. That extensive testing and researching led them to what is now known as “De la Tierre” Canadian Maple Tequila, first of its kind in the world.

Earth Day is celebrated on April 22nd and to honor what it stands for I am offering up truly "green", farm-fresh, organic ingredients and cocktails for spring. As an added bonus, I list the best fruits, veggies, herbs, spices, and florals to be used in cocktails, infused spirits, syrups, purees, and juices for the season, best way to prepare them, and what base spirits pair best with them. Thank you to Nicole Friend and my friends from over at Sauza Tequila for contributing.

International G & T Day (April 9th) has come and gone, but why not celebrate this classic elixir the whole month of April as we transition from spring to summer. Even though the G & T has lost some of it's luster over the past decade, it still remains iconic, especially for traditionalists. New age bars and bartenders have begun to modernize it by serving it many different ways without losing the distinct G & T taste.

#NationalAbsintheDay falls every year on March 5th. The term “absinthe” comes from “Artemisia absinthium”, the scientific name for its key ingredient, wormwood. Long before distillers discovered it, the herb was used for medicinal purposes.

In lieu of #NationalKahluaDay on Feb 27th, let's get to know a little more about that classification of alcohol known as #liqueurs or #cordials, the latter is the more widely used term in Europe, but liqueur in the USA. They are interchangeable. I personally prefer the term cordial so that will be used throughout this piece. Cordial literally means “to warm” in French and is an adjective used in describing someone who is nice or warm.

I will give a brief description of the cordial, #Kahlua, along with many other popular cordials.

About Michael Nagy & Raise Your Spirits

Michael has been working in the bar and restaurant industry since 2000 as a head mixologist, liquid bar chef, spirits sommelier, bar manager, bar consultant, and cocktail expert. He holds an Advanced Certification in Mixology Bartending from the Professional Bartending Schools of America and is a former advanced mixology instructor at a prominent national bartending school. He has worked with many local bars and restaurants on developing cocktail menus, improving visibility, and customer service training. His cocktail book "The Cocktail Rediscovered" was released in 2007 and he currently runs a bar and cocktail website/blog here called “Tails from the Barstool”.

Michael is Owner & Operator of “Raise Your Spirits”, an elite bartending, top-shelf cocktail and beverage service, and bar consultation service in Central Pennsylvania since 2013. He has created seasonal cocktail menus for martini bars and cocktail lounges as well as for event venues, individuals, and businesses. He holds a B.S. Degree in Psychology from the University of Pittsburgh and has Master's credits in Education and Community Psychology. Michael has been writing for Chilled Magazine for over 2 years, other trade publications, and is currently contributing to "The Culture Trip", a travel, lifestyle, and culture site based in L.A. and Epicurious as a community writer. He can be followed on his site here, on Twitter @mixitup42, and Facebook at facebook.com/tailsfromthebarstool.com.

Thank you so much for highlighting Merlot. As with all of your blogs, I have learned several things about my favorite wine. I will definitely try Macmurray Ranch this weekend. Thanks again for sharing your knowledge.

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The Cocktail Rediscovered

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